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SOUTHERN COMFORT
Tamil Nadu
It is best to begin this journey in the South
with the state of Tamil Nadu, which is miles
from dishes like Chicken Tikka Masala
and Rogan Josh that are synonymous with
Indian cuisine globally.In this state, rice is the undisputed staple—
indeed the king in most meals—starting with
breakfast. South Indian cuisine, especially Tamil
food, can range from the searing hot to the
soothing mild. The popular ingredients used for
seasoning are tamarind, green and red chilli,
black pepper, cumin, coriander and curry leaves.Locals believe—and rightly so—that a day
beginning with a meal of spongy idlis (fitting the
popular description of being “as soft as jasmine
from Madurai”) dipped into hot sambhar can
never go wrong. The breakfast table generally
groans under the weight of other rice-based
dishes, such as the crisp dosas, vadas and the
fragrant pongal, all served with a variety of
colourful and flavourful chutneys made with
coconut, coriander, ginger, onion and tomatoes.The food in Chennai derives influence from all
over the state: the piquancy of Chettinadu’s meat
dishes, the multi-ethnic flavours of Madurai, the
royal recipes of Thanjavur and the fresh seafoodPlaywright and author George Bernard Shaw is known
to have said many funny and insightful things
in his life, but perhaps his most astute statement ever was—“There is
no sincerer love than the love of food.” Indeed, there is
no more delightful way to explore a new city or even country
than through its food. And when it comes to India,
the incredible variety of regional cuisine is enough to please
the most discerning and demanding foodie.
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